Blush Pink Roasted Leg Of Lamb
This recipe creates a roasted bone-in leg of lamb centrepiece with a tender texture and juicy blush pink center thanks to using a meat thermometer. Perfect for Sunday roast dinners or special occasions like Easter, Christmas, or Thanksgiving when you “want to get it right”. With 7 ingredients and just 10 minutes of hands on prep, it’s easy to make yet impressive to serve.
Roasted leg of lamb, the queen of lamb dishes
Unlike my braised lamb shoulder recipe which gives you fall-apart and tender lamb meat, this traditional lamb leg roast gives you blushing pink and juicy lamb slices.
The key to success? A meat thermometer and accurate cooking times. Check out the weight and cooking times below to make sure you roast the lamb leg to your liking.
Serve the classic garlic and rosemary lamb roast with a silky lamb gravy made from the cooking juices and roast vegetables. You can simply add them to the oven in a separate dish 30 minutes through the cooking process.
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Roasted Leg Of Lamb
Ingredients
- 4 lbs leg of lamb bone in
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 garlic bulb halved, plus 6 cloves halved
- 3 rosemary sprigs
- 2 yellow onions peeled and halved
- 1 cup water
Instructions
- Remove the leg of lamb from the fridge 1 hour before cooking.4 lbs leg of lamb
- Preheat the oven to 400F (200C).
- Rinse the leg of lamb with water and pat dry it with a paper towel. Cover it with olive oil all around. Season the lamb leg generously with salt and pepper on all sides.1 tbsp olive oil, 1 tsp salt, 1/2 tsp ground black pepper
- With a pairing knife, make 12 incisions on top of the lamb leg (fat side up). Place 1/2 a peeled garlic clove and a small sprig of rosemary into each incision.1 garlic bulb, 3 rosemary sprigs
- Place the seasoned leg of lamb onto a trivet of peeled and halved onions and two garlic bulb halves in a large roasting tray. Add 1 cup of water around the meat (not onto it).2 yellow onions, 1 cup water
- Place it in the oven and roast for 10 minutes for the fat to gain some nice color. After that reduce the heat to 375F (180C). Cook the lamb leg for uncovered for 1 hour for medium with an internal temperature 135-140°F (57-60°C). Check for doneness with a meat thermometer from 1 hour total to make sure it's cooked to your liking (*Notes).
- Remove it from the oven, cover it with tinfoil to rest for 20 minutes before serving – don't skip this step!
- Carve blushing pink lamb meat off the bone in slices. Serve with lamb gravy and your favorite roast dinner sides.
Notes
- Medium-Rare: Cook for about 20 minutes per pound until the internal temperature reaches 130-135°F (54-57°C). The result is a pink, juicy center.
- Medium: Cook for about 25 minutes per pound until the internal temperature reaches 135-140°F (57-60°C). This gives a slightly blushing pink center with firmer, browned edges—my personal favorite!
- Well-Done: Cook for about 30 minutes per pound until the internal temperature reaches 155-165°F (68-74°C). The lamb will be fully cooked and uniformly brown.
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb leg – Bone-in leg of lamb, about 4.5lb. Choose grass-fed and finished lamb if possible. Remove any excess fat if desired.
- Garlic & onion – Plenty of fresh garlic imparts lots of flavor into the lamb leg. The yellow onion and garlic trivet creates a delicious onion gravy base while keeping the leg of lamb of the bottom of the roasting dish to allow even roasting. You can use red onions if needed. I don’t recommend using garlic powder.
- Herbs – Garlic is a classic match for hearty meat dishes including lamb. You’ll need about 3-4 sprigs. Too much rosemary can create a soapy flavor so don’t be tempted to use a lot more.
- Oil – Coating the lamb leg in extra-virgin olive oil allows for the fat to crisp up nicely straight away and prevents it from drying out.
- Seasoning – Salt and freshly ground pepper is all you need. Use plenty of both!
How to roast a bone-in leg of lamb
See the recipe card for full information on the method.
1. Coat the lamb leg in olive oil and season it well. Make 12 small cuts on the top of the leg, evenly spaced out.
2. Add half a garlic clove and some rosemary into each incision.
3. Place the leg of lamb onto an onion and garlic trivet in a large roasting dish. Add 1 cup of water around the lamb (not onto).
4. Roast to your liking as directed below. Rest the lamb leg under tin foil for at least 20 minutes and carve the lamb leg in slices.
Bone-in leg of lamb cooking times
Depending on the size of your bone-in lamb leg, the temperature of the meat before cooking, and the actual oven temperature the cooking time will vary.
Use a meat thermometer: The most reliable way to ensure your lamb is cooked to your liking is to use a meat thermometer. Insert it into the thickest part of the leg, avoiding contact with the bone.
Medium-Rare: Approximately 20 minutes per pound. Internal temperature of 130-135°F (54-57°C). You’ll have a pink and juicy center.
Medium: Approximately 25 minutes per pound. Internal temperature of 135-140°F (57-60°C). The lamb has a blushing pink center but the outside is starting to be brown and firm up. That’s what I personally prefer.
Well-Done: Approximately 30 minutes per pound. Internal temperature of 155-165°F (68-74°C). Thoroughly cooked, well-done lamb is uniformly brown.
Recipe tips
Resting time: Allow the lamb to rest for 20 minutes after cooking. This is crucial for the juices to redistribute for a tender and juicy result. The internal temperature will continue to rise slightly during this time.
Pierce the lamb well, you want the rosemary and garlic flavors to go in deep.
Remove access fat prior to cooking if you prefer a less lamby flavor because that’s where all the gamey flavor is stored.
Leftover roast lamb can easily be turned into other delicious dishes such as lamb wraps, grilled lamb sandwiches, or a classic shepherd’s pie.
